Full Flavor Crock Pot Turkey Chili

Total Time
Prep 24 hrs
Cook 12 hrs

If you like a chili full of robust flavor... You have got to try this recipe! Everyone who has tried it says it is the best chili they have ever had and it's made with turkey! You can adjust the spice from Mild to HOT-HOT! If you don't want to use dried beans, please feel free to used canned.

Ingredients Nutrition


  1. Mix and soak beans overnight per package directions.
  2. Process the fresh tomatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper and jalapeno (hot) peppers in the food processor; place in the refrigerator overnight.
  3. Note: The 2 tablespoons each of hot spices makes a very mild chili- while the 4 tablespoons w/added hot peppers turns up the heat-- for those who like it HOT!
  4. Take out four or five cups of the soaked beans and place in crock pot (cut it to 3 cups if you did the fast soak- they will still expand while cooking).
  5. Freeze the rest for later use.
  6. If you are using canned beans you'll lose some of the flavor-- but it's still good.
  7. Fry the bacon until crispy and place in crock pot.
  8. Brown the ground turkey in some of the bacon drippings and place in crock pot.
  9. Add the crushed tomatoes, tomato paste, onions, bell peppers, broth, beer and tomato spice puree.
  10. Stir to mix and let cook for 10-12 hours on low.
  11. (You can also cook for 5-6 hours on high, but the beans will not soak up as much of the flavor).
  12. Serve topped w/the shredded cheddar cheese.
  13. This recipe is for a large crock pot. You can cut down on the ground turkey, beans and bell peppers a little if you have a smaller crock pot.
Most Helpful

Generally I like chili that is thick and hearty. So based on my likes - this was really too soupy for my taste - and I didn't add the broth to the recipe. Also the turkey tasted really dry - though I bought a higher fat content grind - I wonder if it wouldn't be more tender to not brown it first and let it cook during the 10 hours on low. The flavor was nice and I love the spice paste that is made ahead of time. Still looking for the perfect recipe.

Kristina+Enno January 12, 2010

YUM YUM! I can honestly say this is the first time I've not used canned beans, and I can't imagine going back now. I soaked a mix of black and pinto beans overnight. It didn't fit in my crock pot....I used my big soup pot and cooked for about 5 hours on a low simmer. I didn't use the bacon, and I didn't miss it either. I used all 4 Tbsp of the chili powder (and I used a mix of New Mexico and regular chili powder) with 1/2 Tbsp of cayenne and a fresh BIG whole jalapeno. My husband and I both loved the spice, but we like some kick in our food. We like our chili a little more 'soupy', so I added a whole dark beer and an extra 15 ounce can of crushed tomatoes with about a can of water. And I didn't feel like getting out the food processor, so I just popped the spice mix in the blender with a small bit of water to make a paste. Thanks for sharing a great base chili recipe....it's so easy to tweak and I love that!!!!!!!

CookingBlues November 18, 2008

This was amazing. I didn't add the bacon as we don't eat pork or beef, I didn't add the jalepenos, hubby said it had enough KICK. We forgot the cheese which soaks up some of the spicieness on the first go around, but I remembered when I served it as left overs the next night and it was an even bigger hit! Everyone was sad to see the bottom of the serving bowl. I didn't have time to let anything sit and chill overnight so I just allowed for about an hour for the seasonings and the peppers and tomatoes to chill and it still worked out just fine. It was super easy for me to just crockpot it and go! I love meals like this. This is GREAT for a crisp fall evening. This is definately something I will do again and again. Thanks for the recipe!!

At Home in my Kitchen September 11, 2007